Jollof rice with chicken - Good Food Middle East
Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too.
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Ingredients
- 8 skinless, boneless chicken thighs, cut into large pieces
- 3 tbsp vegetable or sunflower oil
- 1 large onion, halved and sliced
- 3 tbsp tomato purée
- 1 chicken stock cube
- 400g basmati rice
- 1 red pepper, deseeded and thickly sliced
- 1 yellow pepper, deseeded and thickly sliced
- 100g okra, halved
- bunch coriander, roughly chopped, to serve
- 2 garlic cloves
- 2 x 400g cans plum tomatoes
- thumb-size piece fresh root ginger
- 1 scotch bonnet chilli, deseeded
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